Sicilian Salt Cod Stew (Baccalà Alla Ghiotta)

baccala stew with potatoes in a white serving dish

5 from 3 votes

Sicilian Salt Cod Stew (Baccalà Alla Ghiotta)

Hearty and flavorful this salt cod stew with potatoes, olives, capers, pine nuts and tomatoes is one of a kind. Made in the best Sicilian tradition it's unpretentious and comforting.

Prep Time10

Cook Time45

Course: Main Course

Cuisine: Italian

Servings:

Calories: 540kcal

Author: Svi

Ingredients

1 lb baccala , 450-500 grams
1.5 lb potatoes , 4 medium potatoes
⅔ cup olives 150 g
1 onion small
1-2 cloves garlic
1 cup cherry tomatoes , 225 grams
1.5 tablespoon capers , roughly chopped 15 grams
1.5 tablespoon pine nuts , 15 grams
3 halves sun dried tomato , 30 grams or 1 oz
2 tablespoon fresh parsley , chopped
Dried oregano , about 2 tablespoon or to taste
Peperoncino flakes to taste , hot pepper flakes
Extra virgin olive oil

Instructions

Soak Baccalà

Wash baccalà under cold running water removing all the salt. Put it in a large bowl filled with cold water and soak baccala for 2-3 days. Change water twice a day. I usually do it in the morning and in the evening.
Keep the bowl with baccala in the fridge.
Once ready to cook, drain baccalà and pat dry with a paper towel.
Cut into 2-inch (5 cm) chunks if needed.

Prepare The Stew

In a large pan or cast-iron casserole add a generous splash of extra virgin olive oil, about ⅓ cup.
Add finely chopped onion, garlic crushed with a flat knife (chop garlic if you prefer stronger garlic taste), hot pepper flakes and diced cherry tomatoes. Set the heat to medium and cook for 3-4 minutes.
Add olives, thinly sliced sun dried tomatoes and roughly chopped capers.
Reduce the heat to medium low and simmer for 2 minutes.
Add 1 tablespoon of parsley and diced potatoes along with 1 cup of water. Salt very slightly (consider capers, olives and baccala are naturally salty). Bring to a boil. Cook on low heat with lid on for 30 minutes.
Add pine nuts, oregano, mix well.
Arrange baccala pieces on top. Add a a drizzle of extra virgin olive oil and the remaining parsley. Spoon the sauce from the bottom of the casserole ontop of the fish. Cover with a lid and cook for 10-15 more minutes.

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